Sultana Shortbread

Today's baking adventure on Valentines day was in the form of some sultana shortbread, hopefully they weren't as disappointing as my love life. Normally I am not one for fruit in sweet things, but with a lack of chocolate in the house and an ever decreasing motivation to go to the shop, sultanas were the only option.

It's a very simple recipe and takes hardly anytime at all, perfect for novices!

Ingredients:

125g Butter
65g Caster Sugar
180g Plain Flour
100g Sultanas (or another dried fruit of your choice)

Method:

1. Pre-Heat the oven to 190C/375F/Gas 5.

2. I often start by gently softening the butter in the microwave for few seconds, this saves time waiting for it to soften on the worktop. Cream the butter until smooth, a wooden spoon or thick spatula work best. Work in the sugar with the creamed butter creating a smooth paste like consistency.

3. Sift in the flour a little at a time, mixing in gently, so you don't create a cloud of flour that fills your kitchen! Stir in the sultanas into the mixture trying to distribute them evenly.

4. The mixture will seem quite breadcrumb like but once you get stuck in the warmth of your hand will come together.

5. Once your mixture has come together, tip onto a lightly flour surface and roll out gently. I find that sometimes patting it down with my hand to start helps it stay together. I usually make my biscuits around 1cm thick, it's up to you how thick you make yours but remember a thinner biscuit will cook slightly quicker!

6. Lay the biscuits out on a lined or greased baking tray and sprinkle over some caster sugar. Put them in the oven for 5 minutes to start then check, I like to cook mine till the edges are slightly golden but the middle still soft.

7. Leave to cool and try to avoid eating them all within 5 minutes.

I love shortbread, especially with a nice cup of earl grey tea and sat by the fire. Perfect!


Lucy x :)